Seven-Grain Honey Bread

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Seven-Grain Honey Bread

 

1 1/2 cups boiling water

 

1 cup seven-grain cereal

 

1 1/2 Tbs. active dry yeast

 

Pinch sugar

 

1/4 cup warm water (105-115 degrees)

 

1/4 cup warm buttermilk

 

1/3 cup local honey

 

3 Tbs. corn or other vegetable oil

 

2 Tbs. unsalted butter, melted

 

3 eggs

 

1 Tbs. salt

 

4 1/2-5 cups unbleached all-purpose or bread flour

 

 

 

1. In a small bowl, pour boiling water over the

seven-grain cereal. Let stand for 1 hour to soften

and come to room temperature.

 

 

 

2. In a small bowl, sprinkle the yeast and pinch of

sugar over the warm water. Stir to dissolve and let

stand until foamy, about 10 minutes.

 

 

 

3. In a large bowl, using a whisk, combine the

buttermilk, honey, oil, butter, eggs, salt, and 1 cup

of the flour. Beat hard until smooth, about 1 minute.

Add the cereal and yeast mixture. Add the remaining

unbleached flour 1/2 cup at a time until a soft,

sticky dough is formed that just clears the sides of

the bowl, switching to a wooden spoon when necessary.

This dough may also be mixed in a heavy -duty electric

mixer, if desired.

 

 

 

4. Turn the dough out onto a lightly floured work

surface and knead until a soft and springy dough is

formed, about 3 minutes, adding 1 tablespoon of flour

at a time as necessary to prevent sticking. The dough

will have a nubby and slightly tacky feel. Place in a

greased deep container, turn once to coat the top, and

cover with plastic wrap. Let rise at room temperature

until doubled in bulk, about 1-1 1/4 hours.

 

 

 

5. Turn the dough out onto the work surface. Divide

into 3 equal portions and form into round loaves, or

divide into 2 equal portions and form into 9 by 5 inch

loaves. Place the round loaves on a greased or

parchment-lined baking sheet and the standard loaves

in greased clay or metal loaf pans. Cover loosely

with plastic wrap and let rise at room temperature

until doubled in bulk, about 30-40 minutes. Twenty

minutes before baking, preheat oven to 375 degrees.

 

 

 

6. Bake in the center of the preheated oven until

golden brown and hollow sounding when tapped, about

35-40 minutes. Remove from pans to cool on racks

before slicing.

 

 

 

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